Peruvian caramel flan

AT YOUR PACE, STEP BY STEP

Let’s get baking

1. 01

   Preheat the oven to 160 °C. Prepare a solid metal round pan, 20 cm across and at least 7 cm deep, with no removable base, plus a larger roasting dish for the water bath.

2. 02

   Heat the sugar and water in a saucepan over medium heat without stirring with a spoon. Once amber, remove from the heat and immediately pour into the pan. Tilt using oven gloves to coat the base; caramel can cause serious burns.

3. 03

   Gently whisk the eggs without making foam. Add both milks and the vanilla. Strain the mixture and pour over the set caramel.

4. 04

   Cover the pan with foil. Place in the roasting dish and add hot water halfway up its sides. Bake for 60 to 65 minutes: the edges should be firm and the center should jiggle slightly without looking liquid.

5. 05

   Carefully remove from the water bath and cool on a rack, for no longer than 2 hours at room temperature. Cover and refrigerate for at least 4 hours, until fully chilled.

6. 06

   Run a thin knife around the edge. Place a deep serving plate over the pan and invert firmly. Wait a few seconds before lifting the pan. Keep refrigerated and eat within 3 days.

Times are approximate and vary with your oven. Use oven mitts and check doneness before serving.